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Jurassic quail with baby beetroot and radicchio salad

Name: Jurassic quail with baby beetroot and radicchio salad
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Ingredients: 4 garlic cloves; Zest and juice of 1 lemon; 1/2 bunch thyme; 2 tbs vegetable oil; 6 x 300g Jurassic (or jumbo) quails butterflied, jointed into legs and breasts; 1 bunch baby beetroot, stems trimmed 2cm above bulb; 1 tbs olive oil; 6 prosciutto slices; 1 witlof (Belgian endive), leaves torn; 1 treviso* or small radicchio, leaves torn; 1 cup walnuts, toasted; 1 tbs white balsamic vinegar; 2 tbs olive oil; 1 tsp walnut oil (optional); 1 tsp Dijon mustard

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20m

45m

Jurassic quail with baby beetroot and radicchio salad

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by delicious. team

delicious. team

Oct 03, 2015

Jurassic quails are big enough to serve one as a main course, as David Ellis has done with this recipe. Serve them medium-rare.

4 garlic cloves
Zest and juice of 1 lemon
1/2 bunch thyme
2 tbs vegetable oil
6 x 300g Jurassic (or jumbo) quails butterflied, jointed into legs and breasts
1 bunch baby beetroot, stems trimmed 2cm above bulb
1 tbs olive oil
6 prosciutto slices
1 witlof (Belgian endive), leaves torn
1 treviso* or small radicchio, leaves torn
1 cup walnuts, toasted

White balsamic vinaigrette

1 tbs white balsamic vinegar
2 tbs olive oil
1 tsp walnut oil (optional)
1 tsp Dijon mustard

Method

1.

Combine 2 crushed garlic cloves, lemon zest (reserve juice for dressing), thyme leaves (reserve stalks), vegetable oil and pepper. Coat quail in marinade, cover and refrigerate for 2 hours, then bring to room temperature while you prepare salad.
2.

Preheat oven to 190°C. Bruise remaining garlic and toss with beetroot, olive oil and thyme stalks. Season and seal tightly in a foil pouch. Roast on a tray for 30-40 minutes until tender. Peel beetroot and remove stems while still warm, quartering larger ones. Cook prosciutto on a separate tray for final 6-8 minutes until crisp, then break into shards. Whisk vinaigrette ingredients with reserved lemon juice, salt and pepper.
3.

Heat a large frypan over medium-high heat. In batches, cook quail skin-side down for 2 minutes. Turn and cook for a further 2 minutes for medium-rare (or until cooked to your liking). Toss quail with salad ingredients and vinaigrette, then serve.